Pumpkin Cheesecake I

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

1-1/2 cups graham cracker crumbs
1/3 cup ground almonds
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/3 cup butter (no substitutions), melted
4 pkgs. (8 oz. each) cream cheese, softened
1-/4 cups sugar
3 tablespoons maple syrup
3 tablespoons cognac
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 eggs, room temperature
1/4 cup whipping cream
1 cup cooked or canned pumpkin
2 cups sour cream
1/4 cup sugar
1 tablespoon maple syrup
1 tablespoon cognac
1/4 cup almonds
1 tablespoon butter


Preheat oven to 425ºF. Combine crust ingredients and press in even layer on bottom of 10-springform pan. Bake 10 minutes. Remove pan from oven and reduce temperature to 325ºF.

Beat cream cheese until smooth. Gradually add sugar, beating until fluffy and light. Add maple syrup, Cognac, ginger, cinnamon and nutmeg. Blend well. Add eggs 1 at a time, beating thoroughly after each addition. Add cream and pumpkin and mix well. Pour filling mixture into prepared crust. Bake 45 minutes.

Turn oven off. DO NOT OPEN oven door during baking time or for 1 hour after oven is turned off. Remove cheesecake from oven.

Topping: Preheat oven to 425ºF. Blend sour cream, sugar, maple syrup and Cognac. Spread over cheesecake. Bake 10 minutes. Allow cheesecake to cool at room temp for about an hour. Sauté almonds in butter. Arrange in ring around perimeter of cake. Chill at least 3 hours before removing sides of pan.

Notes: (I have omitted the almond 'garnish' around the edge of the cheesecake and instead piped tiny rosettes of whipped cream around the edge.) I think this would also be good with pecans in the crust and toasted pecan halves rimming the edge of the cheesecake. The recipe indicates that this recipe freezes well. I have made it three or four times but have never frozen it.

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